Place the eggs in a large saucepan with enough water to cover by 1 inch. Bring to a simmer (do not boil!) and cook 10 minutes (start the timer as soon as the water bubbles). Drain and set the pan under cold running water for 2 minutes. Peel the eggs and slice them in half lengthwise. With a small spoon, carefully remove the yolks, reserving 6 yolks for another use.

In a blender, puree the cottage cheese until smooth; set aside.

In a medium bowl, mix the remaining 6 egg yolks with the cottage cheese mixture, mayonaisse, relish, and mustard; spoon the mixture back into the hollowed-out egg whites. Arrange the eggs on a platter and sprinkle with paprika.

This recipe yields 12 servings. Serving size: 2 egg halves.

Exchanges Per Serving: 1 Medium-Fat Meat.

Nutrition Facts: Calories 69; Calories from Fat 34; Fat 4g; Saturated Fat 1g; Cholesterol 108mg; Sodium 143mg; Dietary Fiber 0g; Sugars 2g; Protein 6g.